Avial (Aviyal)

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4.5 from 4 reviews

Avial (Aviyal) Recipe

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Avial or Aviyal is a traditional side dish served as an accompaniment to rice. It is considered as an essential side dish of a Sadya especially Onam Sadya (a traditional vegetarian banquet). Avial has a unique position in Kerala as well as Tamil cuisine. It is a mixture of all kind of vegetables except soft and pulpy vegetables. You can include or exclude a vegetable, depending on the availability.


  • Raw Plantain (Raw banana / നേന്ത്രക്കായ്) – 1 No
  • Elephant foot yam (ചേന) – 200 gm
  • Drumstick (മുരിങ്ങക്കായ്) – 1 No
  • Ash gourd (കുമ്പളങ്ങ) – 150 gm
  • Potato (ഉരുളക്കിഴങ്ങ്) – 1 No
  • French Beans (Green beans / ബീന്‍സ്) – 4 Nos
  • Snake gourd (പടവലങ്ങ) – 100 gm
  • Carrot – 1 No (small)
  • Green chilli (പച്ചമുളക്) – 4 Nos
  • Turmeric powder (മഞ്ഞൾപൊടി) – 1 pinch
  • Grated coconut (തേങ്ങ ചിരണ്ടിയത്) – 1 Cup
  • Cumin seeds (ജീരകം) – ½ Tea spoon
  • Curd (തൈര്) – ½ Cup
  • Curry leaves (കറിവേപ്പില) – 2 Sprigs
  • Shallot (ചെറിയ ഉള്ളി) – 5 Nos
  • Coconut oil (വെളിച്ചെണ്ണ) – 1½ Table spoon
  • Water (വെള്ളം) – 1½ Cup
  • Salt (ഉപ്പ്) – to taste


  1. Wash the vegetables very well. Peel and cut it into 2 inch (length wise) pieces.
  2. Slice green chillies (length wise).
  3. Cook the vegetables in a covered vessel by adding green chillies, water, salt and turmeric powder on a low flame till it tender and dry (be careful not to overcook it and also take care to prevent it from burning).
  4. Crush the shallots and mix it with coconut oil.
  5. Grind grated coconut and cumin seeds by adding little water into a coarsely paste.
  6. Add the ground paste into the cooked vegetables along with curry leaves and combine it well. Heat it in a low flame for 3 minutes.
  7. Pour lightly beaten curd to this and mix it. Remove from the fire, add coconut oil – shallots mix and combine it.
  8. Serve Avial (Aviyal) as an accompaniment to rice.


As each vegetable has a different level of cooking, it will be better to add vegetables according to the cooking time of each item. That means the longer cooking items first and quicker items last.



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Myself, Shaan Geo basically a Software Engineer started my career in IT Industry. I have had a passion for food and cooking from an early age. This habit made me keep an eye out for the new variants of food and the different cuisines where ever I go. According to me cooking is an equal-opportunity talent and I find that anybody can cook. It is not limited by the age, profession, caste, colour or creed of a person. What is needed is the love for cooking. For me passion for cooking does not stop in the kitchen, when I travel, I continue to be inspired by eating in some of the best restaurants around the world.

18 comments on “Avial (Aviyal)

Dear Mr. Geo, Is there any alternate for Curd? Is it a must ingredient? Regards, Jobin.

Hi Shaan,
I am from Coimbatore. I like all kerala nadan recipes. But I cant get the taste of avial as if I had in kerala when I prepare myself. Any tips?

    Hi Karan, Thank you very much for leaving your comment here. Have you tired this avial recipe? Here I choose the ingredients which are easily available in most of the countries (Aviyal’s taste is always related to the vegetables used). Also I have made some slight deviations from the traditional approach to make it quick and easy. Please go through the tips and comments of this recipe. Hope it comes out well next time. :)

Thank you. Your avial recipe is very quick and easy also tasty. Thanks again. You made it easy as in foreign countries it is not always easy to get all the vegetables.

    You are welcome Shobana. It is pleasure to know that you liked the recipe. As you said, while posting recipes, I always give preferences to the ingredients which are easily available in most of the countries. Thank you very much for your kind words of encouragement.

Hello Shaan, I am from Mangalore settled in Gulf. I am planning to make this curry. 2 days ago I watched the same curry in Popular programme – MASTER CHEF – in Star Tv. The only basic difference from your recipe is that the curd was not used, but the milk from fresh coconut was used and the ingredients were grinded before adding to the vegetable. Anyway I will try both the versions.

    Hi Anand Shetty, Thanks for posting your comments here. The curd is used for the sour taste. Please do share your comment on both if you happen to try it.

Hi Shaan, I tried your recipe in Oman. It was really original Kerala taste. Thank you very much.

Hi, Shaan, I tried this aviyal its nice, easy to cook and very tasty its really like kerala taste. Thank you very much for the recipe its very helpful for abroad families like us.

    Hi Jobin, Thanks for trying this recipe also for the feedback. Great to know that you enjoyed it. Hope to see you here often. Happy cooking :)

Hai Shaan nice recipe.

Hi Shaan Geo, Thank for helping me to prepare Avial…. Could you please help me to make “Boly” that served during hindu marriages. thank u.

    You are welcome Vishnu. Thanks for taking time to share your feedback here. I am sorry, I haven’t tried ‘boly’ so far. Please give some time, let me have a study and come up with a solution :)

Hi, I have cooked avial now… can it be kept out full day as in not in d fridge. I am little worried coz curd is in it… thanx

I tried your recipe in aviyal it was awsome tase. Basically I am a chef but I don’t know the ingredients for that. Thanks and keep rocking…

    Vinod, Thanks a lot for sharing your feedback. Great to know that the avial came out well for you. Hope to see you here often.

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